In my mind, this photograph represents my version of a Greek Salad.
Suzie’s Greek Salad
6 tbsp olive oil
juice of one lime
1 garlic clove grated
2-3 tsp red wine vinegar
1/2 tsp oregano
1/2 tsp dill weed
a pinch of white sugar
salt and pepper
Just whisk this up and put it on some greens with olives, feta, green peppers, red onion and tomatoes.
I was surprised when I moved out west that the Greek salads there had almost no lettuce, they were all peppers, not my favourite vegetable. When I was out west I just gave up on this favourite salad of mine. It just wasn’t the same.
When I went to Greek Fest in Halifax last year I was happy to see them serving the salad I remembered enjoying when I was in Ontario, that I was not losing my memory. It has been a while since I ate Greek food outside of BC. Although I was disappointed that the donair sauce here is sickeningly sweet, I like it garlicky thank you very much!
Isn’t it interesting how food changes depending on where you live? That a “universal” salad is actually regional? That a dipping sauce on one side of the coast is so completely different than the other?
This is what I love about making my own food, I get to make it my way, the way I like. I am in control over my digestive destiny. I know that when I eat this salad I am getting high quality olive oil into my diet and there is more zip because I put in two acids: lime and red wine vinegar. Oh and I am also going to make my own donair sauce from now on!